Mar 4, 2014

Slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante – it's is a must and really brightens the flavors and rounds out the dish!

Last week I was on a cruise to the Bahamas from New York having fun in the sun. I was hoping to return to Spring weather but so far March is starting off really cold in New York. This Latin beef stew is the perfect way to warm up and it's a favorite in my home. A bit different than traditional beef stew because the meat and potatoes simmer with light beer, scallions, garlic, tomatoes, cumin, achiote (also known as annato) and spices. If you can't find achiote which is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon, no worries, you can use Badia Sazon or even sweet paprika instead. If you prefer to make this without beer, you can replace it with water, it will still taste great.

I usually make it on the stove, but with some minor adjustments I was able to make this in the slow cooker. If you don't have a slow cooker you can see the stove top recipe here. Pictured here I served this over brown rice with some avocado on the side. Enjoy!

Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil,
scallions and garlic and sauté about 2 - 3 minutes; add tomatoes,
cilantro and a pinch of salt. Cook another 2 minutes, then place in the
slow cooker. Wipe the skillet, add remaining oil and increase the heat
to medium high. Add the beef and brown on all side, about 4 minutes.
Season with salt to taste and sprinkle flour over the meat, cook 1
minute turning often, then add to the slow cooker.

I think most bloggers just enjoy the number of comments they get, regardless what the issue. They are happy to have people reading their posts. LOL I have a lot of blogger friends and they would love the amt of comments these recipes get. ;)

Looks yummy! Not sure what makes this "skinny" ?? Have you done recipe with sweet pot. instead of red? For over a year, my family has cooked only your recipes, plus one date night (cheat night) and we've lost sooooo much weight. Thank you so much!

It's under 300 calories, with rice a little more but still a low calorie meal with lean beef. Sweet potatoes would work, but the flavor would change. Potatoes with the skin on are a high fiber whole food, and they are good for you : )

We made this and without the aji picante it was good, but nothing too special. However, WITH the aji picante it was AWESOME. Do not skip the sauce. If you don't like it spicy, just add the tiniest bit. My husband forgot the sauce the first night (he takes dinner to work) and he could not believe the difference on night two. Very good.

This. Sounds. Divine! And it certainly looks the part as well! I'm actually heading to New Jersey tomorrow, and could well do with something like this to brave the cold there, as it's very mild here in the UK in comparison. I love that you use a bit of beer in the stew as well, it gives it a slightly more round flavour I find :) Mmmm!

Hi I subscribe to you on Bloglovin but for some reason the last two posts of yours I haven't been able to get.The screen flashes really fast and shows your site and then it disappears. I had to google you to get this recipe and yesterdays as well. I wonder if anyone else has had that problem? Just wanted to let you know.

I know this is almost a year late, but we're replacing the beef with venison. If that is something you have available it's worth a shot! It's a leaner red meat, and if processed right, tastes exactly like beef in any recipe. Just an idea.

Wow, this looks and sounds so fantastic I can almost smell it! In a former life I must have lived "south of the border" because recipes like this are becoming more and more frequent stars of my kitchen.

I always taught my girls when they see a recipe they like to cook and there is something in it they don't like you just leave it out ...they wouldn't notice the difference ...GINA I love your recipes from down under Aussieland

First of all, thank you for this site and your amazing recipes. I dont know how I would ever survive a healthy lifestyle without you.

I recently started a new job and find cooking when I get home prolongs my evening and screws up my meal times. I prepared this recipe this morning and left it in the crock (totally new concept for me BTW!). My question is, is it OK to leave in crock longer than 8 hours? By the time I get home it will be closer to 10.

I made this last night and it was Delish!! didn't put it over rice too many starches for me, instead I had 1 1/2 servings. I also doubled up on the spices. The aji picante, which was super awesome but there is so much left and just too good throw out, what else can I use it for. I put in the freezer in super small containers.

I'm making this right now! Yummmm! Although I have to go to work in the afternoon and I won't be home at dinner time. I have to wait till I get home to eat! : ( And yes, I agree with the above poster- Anonymous's comments are very negative!

I want to know the answer to this too. I made this today and it was delicious! My husband requested next time with cornbread. I washed the potatoes and cut the scallions and garlic the night before and then this morning cooked it all and put it in the crock pot. Last night prep time = 5 minutes. This morning cook time maybe 10 - 15 before I could leave it. I would like to try and throw it together the night before and then turn it on in the morning, but I don't know if it would make it soggy....

I would bet you could make each step the night before and put the scallion/tomato mix (maybe with the rest of the seasonings) and the beef in separate containers. I'd probably wash and cut the potatoes, and add the beer, in the morning.

Just got this in the crock pot, it smells amazing and I can't wait to try it! Today starts a week of only Skinnytaste.com crock pot recipes! I am going to throw something in every morning and try to get something done while the kids are at school!!!

Question! Do you think 6 hours will do it? I want to put this in the crock pot around 3p today before the baseball game and eat it when we get home! Just wondering because it says 6-8, or is it better if I put it on high for about 4 hours? Thanks, love your recipes!

I made this recipe 2 nights ago.. it was absolutely AMAZING and DELICIOUS! My fiance couldn't believe how good it was. Thank you for sharing this recipe with us. I received your new book in the mail yesterday and half of it is tagged with all the recipes I plan on making :)

You can sub cubed turnips for potatoes. They lose that cabbagy taste and are neutral and pick up the flavor of the sauce and spices (the sauce doesn't pick up the turnip taste either) They still look like potatoes and hold their shape while filling you up with a lot less carbs/starch/calories than potatoes, especially helpful for diabetics. My meat and potato eatin man never noticed the difference. I finally told him and it's our joke now